Zucchini, Fennel & White Bean Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 464.6
- Total Fat: 20.3 g
- Cholesterol: 19.6 mg
- Sodium: 486.6 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 6.6 g
- Protein: 18.7 g
View full nutritional breakdown of Zucchini, Fennel & White Bean Pasta calories by ingredient
Submitted by: EMPEROR_LARDASS
Introduction
From Eating Well From Eating WellNumber of Servings: 4
Ingredients
-
* 1 large fennel bulb, trimmed
* 2 medium zucchini
* 3 tablespoons extra-virgin olive oil, divided
* 1/4 teaspoon salt
* 8 ounces (2 cups) whole-wheat penne or similar short pasta
* 2 cloves garlic, finely chopped
* 1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water
* 2 plum tomatoes, diced
* 3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
* 1/4 cup fresh mint leaves
* Freshly ground pepper to taste
Directions
1. Preheat oven to 400°F.
2. Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
3. Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
5. When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.
4 servings, about 2 1/4 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user EMPEROR_LARDASS.
2. Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
3. Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
5. When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.
4 servings, about 2 1/4 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user EMPEROR_LARDASS.
